From Veggie Life, Autumn 2001
In a heavy-bottomed 4-quart pot over medium heat, saute onion in oil and butter for 2 minutes. Add rice and stir continuously for 2 minutes. Add wine, continuing to cook and stir for 2 minutes. Add greens and corn; stir for about 30 seconds.
Add 1/2 cup warmed stock, stirring until liquid is almost absorbed. Add another 1/2 cup stock and continue to cook, stir, and add more stock until all stock has been added and absorbed, 20 to 30 minutes. Stir in cheese. Serve immediately, with extra grated cheese, if desired.
Per serving: 287 calories, 7 grams protein, 9 grams fat, 42 grams carbohydrates, 339 mg sodium, 11 mg cholesterol, 1 gram fiber.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 272 | ||
Calories from Fat: 38 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 11mg | 3 % | |
Sodium 901.7mg | 31 % | |
Potassium 92.7mg | 2 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 47.9g | ||
Protein 6.7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
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